Easy Roasted Beets

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Learn how to easily roast beets at home with my method. The resulting roasted beets are perfectly flavourful and ready to be devoured!

As I kid I refused to eat beets. What a freaking dork.

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These easy roasted beets are so full of flavour and so easy to make. They’ll make more appearances in your fall menu, for sure!

This recipe is dedicated to changing tastebuds.

Sliced roasted beets.

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Tips + Tricks

No. 1 –> Find a friend with a garden! Fresh garden beets are SO good. I find they taste more fresh than store bought.

No. 2 –> Put away your stock pot. This recipe is much easier than boiling. The beet flavour is more concentrated and roasting caramelizes the sugars in a way that boiling cannot duplicate.

No. 3 –> Choose beets that are firm to the touch and seem heavy for their size. Discard soft or wiggly beets.

No. 4 –> Try to choose beets that are similar in size, keeping them close in size will keep them on a uniform cooking schedule. Different sized beets take different lengths of time and to avoid hassle or over/under cooking, keep them the same/similar sizes.

Roasted beet cut into wedges.

Key Ingredients

  • Beets
  • Olive oil
  • Salt
  • Pepper
Steaming beets in a bowl

How To Roast Beets

Prepare the beets:

  1. Preheat oven to 400f.
  2. Carefully chop the greens off the beets, leaving about an inch or so of the stems attached. This helps to eliminate bleeding color while cooking.
  3. Scrub the beets under cool running water to remove dirt and debris. I like to use a bristled veggie brush, but anything works.

Toss the beets:

  1. Drizzle a little olive oil in the bottom of your roasting pan, I like to use my shallow chafing pans, they’re perfect for this kind of recipe.
  2. Try to sort the beets into similar-ish sizes in your baking pan, as similar sized beets should cook on the same timeline.
  3. Generously drizzle olive oil over the beets, then toss to coat, rubbing the beets to ensure they are fully coated.
  4. Sprinkle with salt and pepper to taste before covering the baking pan with heavy duty foil.

Roast the beets:

  1. Roast the beets at 400f for 1 – 1 1/2 hours. This will depend on the size of the beets.
  2. The beets are done when easily pierced with a fork, remove from oven and allow to cool until you’re able to handle them.
  3. Run the beets under cold water and rub the skin to remove.
  4. Chop or slice the beets as desired for serving.

Serving Roasted Beets

There are many ways to serve beets:

Simple beet salad with candied pecans, crumbled goat cheese.

Got Lots Of Beets? Freeze Them!

Check out this easy how to freeze beets guide! We do this every fall and eat fresh-tasting beets ALL winter long!

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📖 Printable Recipe

Sliced roasted beets.

Easy Roasted Beets

Allyson Letal
The easy way to roast tender, deliciously sweet beets.
5 from 1 vote
Prep Time 5 minutes
Cook Time 1 hour
Additional Time 10 minutes
Total Time 1 hour 15 minutes
Course Roasted
Cuisine American
Servings 6
Calories 22 kcal


  • 1 lb beets
  • cup olive oil, divided
  • ½ tablespoon salt
  • ½ tablespoon ground black pepper


  • Preheat oven to 400f. Prepare a baking dish by drizzling some olive oil in the bottom of the dish. Set aside.
    ⅓ cup olive oil, divided
  • Wash and prep the beets by trimming the greens leaving about an inch of stems intact.
    1 lb beets
  • Place the beets into the baking dish. Drizzle with olive oil again, and toss to coat. Salt and pepper the beets to taste.
    ⅓ cup olive oil, divided, ½ tablespoon salt, ½ tablespoon ground black pepper
  • Cover the baking dish with heavy-duty tin foil.
  • Bake at 400f for 1 hour, or until beets pierce easily with a fork.
  • Remove from the oven and allow the beets to cool until the beets are able to be handled.
  • While running cold water, hold the beets under the stream and rub the skin to remove.
  • Chop or slice as desired before serving.


If you’ve got tons of beets to cook and preserve, check out my how to freeze beets guide!


Serving: 1gCalories: 22kcalCarbohydrates: 5gProtein: 1gSodium: 39mgFiber: 1gSugar: 4g
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  1. Pingback: {Almost Paleo} Beet and Goat Cheese Salad